Spinach Artichoke And Shrimp Dip |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 68 |
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This is the recipe from Mike Anderson's Seafood Restaurant. It is to die for! Ingredients:
3 1/2 teaspoons fresh minced garlic |
1/4 cup olive oil |
3 1/2 cups chopped yellow onion |
1 cup chopped artichoke hearts |
6 jalapeno slices, chopped |
1 1/2 tablespoons jalapeno juice |
2 1/2 teaspoons black pepper |
2 1/4 tablespoons light roux or self rising flour |
1/4 pound frozen chopped spinach, thawed and drained |
1 cup half-and-half |
1 pound velveeta cheese, cubed |
1/2 pound boiled, peeled 90- to 110 count shrimp, finely chopped |
Directions:
1. Saute' garlic in oil until golden brown
2. Add onions, Cover and simmer 15 to 20 minutes over low heat
3. Add Artichoke hearts, jalapenos, jalapeno juice and black pepper
4. After the artichoke hearts start to break apart, add light roux and stir well
5. Add Spinach and gradually stir in half-and-half. Slowly heat.
6. Add Velveeta cheese and stir until melted.
7. Add chopped shrimp and stir.
8. Serve with chips or melba toast.
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